Ingredients
Salad
400 g short pasta (fusilli, penne, or rotini)
1 cup sweet corn (fresh, grilled, or canned & drained)
1 red bell pepper, diced
6 slices bacon, cooked crispy & crumbled
¼ cup red onion, finely chopped (optional)
Fresh basil or parsley, chopped
Creamy Pesto Dressing
½ cup mayonnaise or Greek yogurt
¼ cup basil pesto
1 tbsp lemon juice
1–2 tbsp olive oil (to loosen)
Salt & black pepper, to taste
Instructions
Cook pasta in well-salted water until al dente. Drain and rinse briefly with cold water to cool.
Mix dressing: Whisk mayo (or yogurt), pesto, lemon juice, olive oil, salt, and pepper until smooth.
Assemble salad: In a large bowl, combine pasta, corn, bell pepper, bacon, red onion, and herbs.
Toss with creamy pesto dressing until evenly coated.
Chill 20–30 minutes for best flavor (optional). Taste and adjust seasoning before serving.
 Tips & Variations
Add cherry tomatoes or cucumber for extra freshness.
Swap bacon for grilled chicken or turkey bacon.
Make it dairy-free with vegan pesto and mayo.
Great served cold or slightly chilled.